Subj:  From Scratch Corned Beef

2 lb Coarse salt                              
1/2 c  Sugar                               
4 ea Bay leaves
1 ts Saltpeter                           
1 ea Thyme, fresh sprig
1 oz Pickling spice, tied in cheesecloth       
5 lb Beef brisket

3 lg Onions, one spiked with cloves, the others sliced 
or quartered
1 ts Black peppercorns
1 lb Carrots, medium chopped
2 md White turnips, chopped
5 ea Cloves                              
1 lb Leeks, chopped
1 ea Celery stalk, chopped          
  ** you may substitute an already corned brisket if 
you wish (but I dont)
  Corning your beef:
  Put salt, sugar, and saltpeter into a large saucepan 
with pickling spices
  tied in cheesecloth.  Add bay leaves, thyme and 4 
1/2 qts water.  Heat
  gently until sugar and salt have dissolved.  Bring 
to a boil, then pour
  into bowl and cool.
  Add the meat to the bowl, making sure that salt solution 
covers it.  Cover
  with clean dish-towel and leave to soak in cold place 
2 weeks. Turn the
  meat occasionally.
  To Cook:
  Remove the meat from the brine and wash under cold 
water.  put into a
  large saucepan with the clove spiked onion.  Add the 
celery and
  peppercorns to the pan.  Cover with cold water and 
bring to a boil slowly.
  Skim, reduce heat, cover and simmer for 2 1/2 hours.
  Add vegetables to the pan, bring back to a boil, reduce 
heat and simmer
  for 30 minutes.  Strain the liquid and use as a sauce 
over the meat and

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